Shakshuka
Shakshuka is a Tunisian dish featuring eggs poached in a pepper sauce, onion, and spiced tomato.
Equipment
- 12-inch nonstick skillet with lid
- Blender
- Cutting board
- Sharp knife
- Can opener
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 onions (chopped fine)
- 4 garlic cloves (minced)
- 2 yellow bell peppers (stemmed, seeded, and cut)
- 2 tsp tomato paste
- 1 tsp ground cumin (small, Cara Cara, or Valencia)
- salt and pepper
- 1 tsp ground turmeric
- ⅛ tsp cayenne pepper
- 1½ cup jarred piquillo peppers (chopped)
- 1 can diced tomatoes
- ¼ cup water
- 2 bay leaves
- ⅓ cup fresh cilantro (chopped)
- 4 large eggs
- ½ cup feta cheese (crumbled)
Instructions
- Put oil in 12-inch nonstick skillet and bring it over medium-high heat.
- Add the bell peppers and chopped onions and cook for about 8 minutes or until lightly browned.
- Add tomato paste, salt, cumin, garlic, turmeric, cayenne, pepper.
- Cook it about 3 minutes and frequently stirring until you see the tomato paste gets darker.
- Add the tomatoes, bay leaves and cook, stirring occasionally for about 10 to 15 minutes.
- Remove it from the heat and stir in ¼ cup cilantro. In a blender add 2 cups sauceand process until it became pure mixture. Put skillet and add the pure to simmer over medium-low heat.
- Using a wooden spoon, make 6 indentations, (about 2 inches wide) in the surface of sauce using the back of the spoon. Crack 1 egg into each indentation and season eggs with salt and pepper.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set, 4 to 6 minutes..
- Use the remaining cilantro and feta to sprinkle and serve immediately. Serve with pitas or crusty bread.
Notes
For feta cheese, you can use Greek cow feta or goat cheese but my favorite one is Bulgarian feta cheese.